Improvement of emulsifying properties of oat protein isolate–dextran conjugates by glycation

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CiNii Books

Journal

Carbohydrate Polymers

Carbohydrate Polymers 127 168-175, 2015-08

Elsevier BV

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CRID

1363107370430513152
DOI

10.1016/j.carbpol.2015.03.072
ISSN

01448617
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https://api.elsevier.com/content/article/PII:S0144861715002854?httpAccept=text/xml

https://api.elsevier.com/content/article/PII:S0144861715002854?httpAccept=text/plain
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